You don’t need to be afraid to make your own flour. Actually, it’s fairly easy. Just adhere to these three easy instructions!
Step 2. Pour grain in high-speed blender or food processor.
The ideal homemade flour is produced with a Vitamix blender. The best finely ground flour texture is created in a matter of seconds by its high speed power! If you intend to grind your own grains, I know a Vitamix may be rather expensive, but trust me, it will be well worth the investment in the long run.
The Vitamix has multiple uses, so don’t spend money on a pricey mill that can simply grind grains! Making blended drinks (such a matcha latte or hot chocolate with superfoods), making the ideal thick smoothie bowl, and many other things.
Step 3. Blend on high speed until grains are a flour consistency (about 2 minutes)
The grains should be consistently fine in texture after being processed in a blender, food processor, or coffee grinder. To ensure that all the grains are ground up, you might need to pause your blender and scrape down the edges. Nobody enjoys using ground flour!
How is all-purpose flour made?
This flour is made in several phases, including: The endosperm and bran are separated from the wheat grains during milling to create all-purpose unbleached flour. The flour can be bleached at the end of the millstream using bleaching-maturing agents to create bleached all-purpose flour.
How is white flour made?
Only the endosperm, which makes up around 75% of the grain, is used to make white flour. As the name implies, wholemeal or wholegrain flour makes use of the entire grain. And about 85% of the grain is used to make brown flour. For further details on some of the available flour varieties, go here.
This brief movie demonstrates how wheat seeds are converted into flour as well as the necessary equipment found in a contemporary flour mill.
The ideal flour for baking?
The art of baking is the process of transforming flour into (good) food, from bread to biscuits, cookies to cakes. The structure of baked goods is added by flour, which is finely ground wheat or other grains, although different baked goods require different structural supports. Select the appropriate flour for the job at hand, and you’ll go a long way toward successful baking. By selecting the incorrect flour, you invite difficulty.
The main distinction between flours is their protein level. Hard wheat is a term for high-protein wheat types (10 to 14 percent protein). “Soft wheat” refers to low-protein wheats (5 to 10%). In other words, more protein equals more gluten, which equals more power. More volume and a chewier texture result from increased strength. In bread and many other yeasted products where a firm structure is essential, doughs made from high-protein flours are both more elastic (stretch further) and more extensible (hold their shape better). These desirable qualities are not desired in pastries and cakes where the goal is flakiness or tenderness.
All flour, unless specifically identified as “whole-wheat,” is white flour, which is made by milling the endosperm, the starchiest component of the wheat kernel.
All-Purpose Flour: All-purpose flour is what is meant when the word “flour” is used in a recipe. All-purpose flour is a staple among staples. It is made from a combination of soft and hard wheat and has a reasonable protein content of between 10 and 12 percent. The most adaptable of all the flours, it can be used to make chewy breads, fluffy biscuits, and flaky pie crusts, though not necessarily for all applications. Both bleached and unbleached A-P flour can be used interchangeably, although it is always preferable to match your flour to your recipe.
The flour with the least protein is cake flour (5 to 8 percent). Cake flour is perfect for soft baked products like cakes (of course), but also biscuits, muffins, and scones due to its relative absence of gluten-forming proteins. Cake flour is typically chlorinated, which weakens the gluten proteins even more while also changing the starch of the wheat to boost its ability to absorb more liquid and sugar, ensuring a moist cake.
Unbleached soft wheat flour known as pastry flour has protein levels that fall between those of cake flour and all-purpose flour (8 to 9 percent). Pies, tarts, and a variety of cookies all benefit from the flakiness and suppleness that pastry flour provides. Combine 1 1/3 cups A-P flour and 2/3 cup cake flour to create your own pastry flour.
Bread Flour: The strongest of all flours, with a protein concentration of 12 to 14 percent, bread flour offers the most structural strength. This is crucial for yeasted breads because they need a robust gluten network to hold in the CO2 gas produced during fermentation. The additional protein not only improves volume and makes the crumb chewier, but it also causes the crust to brown more. White, whole wheat, and bleached or unbleached bread flour are all available. Bread flour can typically be replaced with success for unbleached all-purpose flour.
Salt and baking powder have been milled into flour to create self-rising flour. Self-rising flour, a longtime Southern staple, is often prepared from the low-protein wheat that has historically been farmed there. It works well for delicate cakes, muffins, pancakes, and biscuits. The baking powder in self-rising flour should be used within six months after purchase and is best stored tightly packed in its original box. After that time, the baking powder starts to lose its effectiveness.
Mix 1 cup pastry flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to create your own self-rising flour.
Whole-Wheat Flour: The endosperm, germ (the embryo), and bran are removed from the wheat kernel during milling (the outer coating). Different amounts of the germ and bran are re-added to whole-wheat flours. Whole-wheat flour typically has a high protein content, but the bran and germ reduce its capacity to create gluten. Whole-wheat flour has a tendency to result in heavier, denser baked items, which is just one of them.
In most recipes, up to half of the all-purpose flour can be replaced with whole-wheat flour. Whole-wheat flour is far more perishable than white because wheat germ contains a lot of lipids that are prone to rancidity. It can be kept at a cool room temperature for up to three months before being put in the freezer.
Gluten-Free Flours: Today, a large range of gluten-free flours made from various grains, nuts, and starches are readily available. Some of the most widely accessible ones are made with a base of rice flour, tapioca, and potato starch. Sometimes a little amount of xanthan gum is added to assist mimic the chewiness often connected with gluten. For instructions on how to replace wheat flour in your favorite baking recipes with gluten-free flour, refer to the relevant recipe or container.
If I don’t have flour, what else can I use?
One of my favorite ingredients is chickpea flour, which is relatively new to American households. In Indian kitchens, it is also known as garbanzo bean flour or besan. My mother used to purchase chickpea flour in bulk when I was a child and keep it in a bottomless plastic bucket. I’m talking about 25-pound bags. One of the most adaptable flours, my mother uses it in a wide variety of meals, including bread, curries, and even desserts. Two or three times a week, she prepares the traditional Gujurati meal kadhi, which has a foundation of chickpea flour blended with yogurt and water. It contains a lot of fiber, is a fantastic source of protein, and is gluten-free.
Chickpea flour has an infinite amount of binding force, unlike many gluten-free flours. This light yellow flour becomes a thick paste with the addition of salt, a little water, and oil. Unknown fact: To keep the spices adhered to the skin of the chicken, many Indian tandoori recipes ask for a small amount of chickpea flour paste.
If I don’t have all-purpose flour, what else can I use?
The most typical flour used in cooking and baking recipes is all-purpose flour. However, there are alternative flours you can use in its stead if you don’t have any in the cupboard or can’t find any in the store. All-purpose flour can be substituted with bread flour and cake flour, either separately or combined. Just keep in mind that certain types of recipes work best with certain flours.
All-purpose flour is produced from what grains?
It takes a combination of “hard” and “soft” wheat grains to make all-purpose flour. Various baked items, such as muffins, cakes, pastries, and waffles, are made with it.
How can refined flour be made at home?
A useful ingredient for producing flatbreads, snacks, and desserts is homemade maida. While homemade maida requires more work and time than packed store-bought maida, it is healthier. Wheat milk is extracted, dried in the sun, and then ground into maida.
Break up the wheat and soak it for two to three hours. Broken wheat was used. You can use wheat flour, whole wheat, broken wheat, or broken wheat rava (chapathi flour). Avoid using UPMA RAVA. It’s okay to add more water than is necessary as long as it’s at least an inch above the broken wheat.
Transfer milk to a fine filter to extract it. I have to complete it in groups. With a spoon, thoroughly press it to release the milk.
Add more water and then extract milk once more. I finished it three times. The milk will initially be thick before becoming slightly runnier as it is extracted further.
Place in a big mixing basin. I had two of these mixing dishes filled with the extracted milk.
Drain the pure water slowly on your own. You will then be left with nothing except thick milk. I strained each dish individually after receiving two.
Now pour the thick milk into a broad tray with a flat bottom. Allow it to cure in the sun for at least two to three days, or until it totally dries out and begins to split.
In order to avoid flies and dust, keep covered with a netted towel or your dupatta. I roughly broke them. Due to the summer weather, it dried in just two days.
Transfer to a mixing jar and coarsely powder. I had to work in batches because I had to carefully powder it using my tiny mixer jar.
Use a fine sieve to sift it. then store after cooling. Keep homemade maida in an airtight, clean container.
- When there is enough of sunlight, do this. A foul odor will result from improper milk drying.
- I choose to utilize mixie because I found it useful. However, the original source states that you can even use a hand blender, especially if you use extremely finely ground broken wheat rava.
- When you first start, start with 250gms, and then work in bulk.
- Make sure the resting period isn’t considerably longer than the specified time; else, the food will taste sour.
Exactly how is bread flour made?
“I need all-purpose flour to make a recipe for bread, but the only thing I have on hand is bread flour. Is it acceptable to switch out all-purpose flour for bread flour?”
You might find a striking blue bag of King Arthur Unbleached Bread Flour on your pantry shelf for a variety of reasons. It’s possible that someone else performed the supermarket shopping and was unaware of the distinction between bread flour and all-purpose flour. Or perhaps there is an impending snowstorm and all that was left in the grocery store was bread flour.
Or perhaps there was just something alluring about the blue bag—promising soaring loaves of fresh bread—that drew you in.
No matter how it got there, once bread flour was in your cabinet, you might have wondered what you could actually accomplish with it. How can all-purpose flour be changed into bread flour?
While we like answering your baking-related questions on the hotline, we also want to provide you with the knowledge and resources you need to take charge of your own decisions. So you won’t have to pick up the phone if you suddenly need fresh bread, which happens frequently in my family.
“How is bread flour different from all-purpose flour?
Hard spring wheat, used to make bread flour, has a higher protein level than the hard winter wheat used to make all-purpose flour. Protein gives dough strength and helps bread loaves rise tall. Our all-purpose flour has 11.7% protein, compared to 12.7% in our bread flour.
“So can I use bread flour in a recipe that calls for all-purpose flour?
A few of us hotline bakers thought some testing was necessary before responding with a hearty “Yes.” So I went to the test kitchen to investigate what would actually happen if I used bread flour instead of all-purpose flour in some of our favorite bread recipes.
We recommend starting with our Classic Sandwich Bread. When you butter a slice of this bread, your toes will curl under (in a good way!).
All-purpose flour is needed to make this sexy loaf. However, let’s say you only have half a bag of bread flour left. (Plus, making those BLTs you’ve been daydreaming about might require a bit more chew.)
I experimented with the recipe using both bread flour and all-purpose flour to see what would happen.
The oven produced these two gorgeous loaves. They both rose around the same amount, but you can see that the all-purpose recipe somewhat overflowed the pan’s sides.
On the other hand, the loaf of bread flour maintained its shape. Because bread flour has a larger protein content than other types of flour, the dough it produces absorbs a little bit more liquid, making it firmer and causing the finished loaf to rise upward rather than outward.
Don’t panic; the difference in absorption is not sufficient to alter the loaf’s texture or prevent it from rising. As you can see, either of these breads would make a fantastic BLT.
You might now be wondering if these loaves had any surprises.
You could notice that the bread flour loaf on the right has somewhat smaller holes, or what we refer to as a “tighter crumb,” if you look closely at the crumb (the tiny holes that give the bread its structure). Although the difference was minimal.
Both models were ideal for spreading butter and jam on thick pieces of toast. So feel free to use the same amount of bread flour as all-purpose in the recipe. (Remember to sprinkle and fluff your flour, or measure by weight using a scale.)
Whole wheat bread
To give whole grain loaves a boost, bread flour or all-purpose flour is frequently used in place of some of the whole wheat flour. Using a flour with more gluten can improve the structure and rise of the bread because the bran in whole wheat flour degrades the gluten.
To strengthen the rise in a whole wheat loaf, we compared the effects of using bread flour and all-purpose flour. So, using 50/50 whole wheat and all-purpose flour in one loaf and 50/50 whole wheat and bread flour in the other, we decided to test it in our Classic 100% Whole Wheat Bread.
When the flour was tasked with enhancing the performance of whole grains, we questioned whether the tiny variation between the two sandwich loaves would become more obvious.
The outcome? Similar to what we observed with the Classic Sandwich Bread recipe, the all-purpose loaf was wider across the top (more “mushroomed”) than the bread flour loaf. There wasn’t much of a difference between the two loaves, other from the all-purpose loaf being a little more tender.
So, can you substitute bread flour for all-purpose flour? The answer is
We respond with assurance “When callers inquire if they may substitute bread flour for all-purpose flour (or vice versa) in their bread recipes in a pinch, the response is yes.
We always advise bakers to use the type of flour specified in the recipe, such as bread or all-purpose, for the absolute finest loaf. After all, if a flour is listed, the recipe was created to produce the best results with that flour. These recipes meticulously balance the amount of liquid required with the protein content of the flour to produce the correct hydration and a properly risen loaf.
However, substituting is completely acceptable in a pinch. Whether you use bread flour or all-purpose flour, you’ll still be rewarded with a delicious homemade loaf. The dough’s consistency and the bread’s structure may change.
Therefore, start baking! Grandma’s ancient recipe, which calls for only a few simple ingredients, but you’ve been afraid to attempt it “Give flour a try; it’s waiting for you! Choose all-purpose flour if you prefer a slightly more open texture and more tenderness, or use bread flour if you prefer a tighter crumb and a loaf that retains its shape.
I like to remind the hotline callers that yeast dough is a living, breathing entity, and it is your responsibility as the baker to provide for it. You want a dough that feels exactly correct, not one that is rigid or slack.
If the dough feels too wet, add a little flour; if it feels dry, add a little water. You want your product to have the same somewhat tacky feeling as the adhesive strip on a sticky note.
The options are infinite once you have that blue bag of bread flour in your cabinet. To properly appreciate what it is capable of, try it in a recipe that calls for bread flour or as a substitute in a favorite dish to see how it improves your loaf.